Trip to Mendoza: 5 hotel restaurants that will surprise you in the Argentine city famous for its wines

It is more than clear that Mendoza is the land of wine. From the more than a thousand wineries found in the province to the wine culture that exists there, but on our visit to this part of Argentina we discovered much more. Its excellent gastronomy stands out for the use of fresh ingredients, creativity and a lot of judgment when choosing the perfect accompaniment for each bite. Here we present 5 restaurants in luxury hotels that Advantage visited and which can be attended without being a guest.

Seven Fires

Without a doubt, if we mention Francis Mallman, every Argentine recognizes him as one of the best and most famous chefs in Argentina. In Mendoza, specifically in The Vines – a resort and spa in the Uco Valley -, you will find Siete Fuegos, one of the most recognized and classic proposals of the chef, whose cooking philosophy is governed by the love and celebration of fires. and embers, and their potential in gastronomy.

As Jonathan Pavez, executive chef of the restaurant, explained to us, this space brings together the fire techniques that are used exclusively. “In our kitchen we do not use water or electric stoves to cook, at all, we focus on the versatility of fire and explore with meats, vegetables and other ingredients,” he points out.

It is worth highlighting the great work that these chefs do, since their kitchen is outdoors and they must deal with weather conditions (such as rain or strong winds). Precisely, it is there that the mastery of this great team is seen.

Our feast began with a delicious grilled polenta – very creamy on the inside – served with burnt tomato sauce, Provençal mushrooms and cheese. We continue with a dish that has been in this restaurant since the beginning, gnocchi. In this case, each one goes through the iron box, which browns them and gives them a special flavor. They are served with bacon, garlic, tomato, prawns, cheese and basil. A combination rarely seen on a personal level, but one that surprised by how balanced and tasty each bite was.

We also tasted the classic rib eye cooked to perfection, served with smashed potatoes, an impressive chimichurri and a salad of parsley, peppers, radishes, red onion and cherry tomatoes.

Dessert was a filling (almost sinful) pancake filled with dulce de leche and with a delicious caramel topping. To balance the situation they include a sweet orange grilled and caramelized. As if that were not enough, they accompany it with whipped cream and an extra touch of dulce de leche.

Between Heavens

One of the hotels that interested us the most because of its proposal that combines luxury, relaxation and sustainability is Entre Cielos. His cuisine, like his proposal, is full of tasty, creative options but always playing with lightness and the use of vegetables, all with a modern touch.

They have menu options in 3 or 5 steps, with their respective pairings with wines chosen especially to complement the experience. If you don’t fancy these more guided options, you can opt for the à la carte option. This, although small, has options for all tastes and you can see the planning behind its creation.

The starter consisted of a couple of perfect Mendoza empanadas. With a thin dough but strong enough to contain the juicy filling, made with cut meat and a succulent Creole stew. They were perfectly complemented with a criolla, a kind of sauce with onion and other ingredients, but cut into small cubes, an accompaniment that was repeated on other occasions.

The bottom was a portion of mushroom capellacci, a type of pasta cooked al dente and with a creamy filling. Its powerful fuchsia color is obtained from the beetroot cream (or beetroot, as they call it in Argentina) and the touches of texture are provided by the pangrattato (breadcrumbs) and the sesame with which it is crowned. A fairly subtle and light flavor.

Tapestry Club

The first dinner of a trip usually sets the tone and expectations for the rest of the day and the gastronomic proposal at the Club Tapiz restaurant did not disappoint. The chef in charge of creating the concept and menu of this space is Soledad Nardelli. She, along with a great team that serves the public every day, offers a complete experience with a seasonal menu that is quite simple and fresh, but no less sophisticated, tasty and creative.

What stands out from this experience is the use and exploitation of the land, since they have their own organic garden, where they grow most of the ingredients they use. Depending on the different seasons, we can find different types of squash, tomatoes and lettuce, as well as spinach, chard, asparagus, melon, watermelon, strawberries, pears, among others.

When it comes to appetizers, the breaded provoleta is an elevated version of the classic baked cheese, but served with a spiced apple chutney, raisins and seasonal sprouts. We were surprised by the sweetbreads with cabernet – a snack that, I admit, I tried here for the first time – thanks to its mild flavor, which complemented the cauliflower and thyme puree in an ideal way. The roasted peanuts and crunchy crumbs gave it the ideal touch of texture.

The eye of steak is a classic cut that could not be missing and was basic and compliant. Without much seasoning to highlight the flavor of the meat, cooked to the perfect point and accompanied by potato cream and roasted garlic, pieces of cantimpalo (a type of chorizo) and onion.

We tried the best pasta of the trip here. The sorrentinos of roasted pumpkin, walnuts and smoked ricotta were accompanied by a smooth Sauvignon Blanc and sage cream, which did not compete with the hearty filling, but rather complemented it. The inside was soft, creamy, sweet and comforting.

Among the desserts we rescue Our Alfajor, a curious version of the classic sweet and beloved Argentine sweet. It is a dulce de leche ice cream accompanied by a carob dough and served with carob coffee liqueur.

House of Uco

This family project arose as an opportunity to make delicious wines and have a vineyard. But, thanks to the convergence of the different passions of those involved, Casa de Uco is a space where we can also enjoy the valley and the hotel’s architecture, characterized by the use of noble materials, open, modern and minimalist spaces. A warm space without leaving the sophisticated, created by the prestigious Studio Alberto Tonconogy & Asociados.

Its gastronomic proposal seeks to celebrate the riches that the Uco Valley offers, where Argentine flavors and working together with local producers prevail to achieve a complete, attractive menu based on the seasons.

From a good wine to a good accompanying bread, what makes you return to certain spaces is in the details. Casa de Uco is one of those places that takes care of them. In the first part of the dinner we wanted to go for something light and different, so we went for a burrata. This soft cheese is served with a fennel puree and accompanied with pears and vanilla. The strong flavor of the fennel is balanced by the creaminess of the cheese and complements the moderate sweetness of the fruit very well.

Visiting Argentina and not eating a Milanese is a mistake that I could not allow myself. So we opted for this restaurant’s version, which without a doubt marked a before and after in my consumption of Milanese. Large, with thick, not overcooked meat and extra crispy breading, it was the best of the night.

We closed the banquet with a cobbler with pear and toffee that arrived at the table very hot and was incredible with the cream ice cream it was served with.

Life

Susana Balbo Unique Stays is an exclusive accommodation named after the country’s first winemaker. She, along with her daughter Ana, decided to use this home and turn it into a cozy space with 7 rooms, where everything revolves around Susana’s story and life and – of course – the wine.

The first stop was the bar, where they offer classic cocktails and 7 signature cocktails. We tried the Limón, a refreshing and citrusy drink that includes limoncello, lemon juice, simple syrup, peach and is completed with sparkling wine.

The name of the restaurant is another nod to this theme and they offer 4 or 7 course dinners. An interesting experience is the chef’s table, where you can enjoy 14 impressive steps, all accompanied by labels from Susana Balbo Wines. In this space, as we were able to see, you can consult gluten-free, vegetarian and vegan options.

The welcome from the house was some cookies (or crackers) with api (purple corn) and wheat flour with merken, accompanied with noisette butter. For the first step we went for a very cold squid tartar, served with a green cream, sriracha air and fried capers, with the right crunchy touch.

We continue with a pasta filled with smoked cabutia (a type of pumpkin), accompanied by cheese water and basil. The third step was a nice aged beef filet, presented medium rare, as we ordered. It is served with portobello mushrooms, milk and jarilla, which is a Mendoza plant, with a very particular taste that we had never tried before.

I still think about the dessert I enjoyed here. A traditional toffee cake with chocolate and perfect salt flakes. The sweetness of the caramel is balanced by the bitterness of the chocolate and the salt gives it a pleasant touch. The accessory that was fascinating was a mushroom ice cream -yes, as you read it- that gave it an indescribable but memorable taste.